The simple making of nettle soup
Wear nitrile gloves to protect your hands. Clean the nettles. Young nettles can be left with the green and tender stem. For older ones only the new, fresh and light green top leaves should be used.
Pour the water onto the stinging nettles and bring it to a boil. Boil for 20 minutes. Then turn off the heat.
Add the bouillon a little at a time and stir until dissolved. Take it slow and adjust according to taste. I preference is to have it just a bit on the salty side.
Use a staff mixer to get it all smooth. Mix butter/margarine and flour and a little bit of the soup to a paste. Whisk the paste (or use the staff mixer) until well blended with the soup. Cook for another 5 minutes while stirring. The soup should thicken up. If needed add more flour paste.
Garnish with a boiled egg per plate